Considerable knowledge has been accumulated on the biochemical processes occurring during ripening of Cheddar cheese, which in turn has major consequences on flavor and texture development. The present review outlines major metabolic pathways and agents involved in the modification of milk constituents in Cheddar cheese ripening. Mechanisms of volatile flavor and off-flavor production and recent developments in the analysis, both sensory and instrumental, of Cheddar flavor and flavor compounds are also detailed here.
Mendeley saves you time finding and organizing research
Choose a citation style from the tabs below